Conversion charts
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Okay, Cure conversion is done…someone tell me if they think the (0.8 oz) (22.5 g) looks better than the (4 oz / 113.2 g) cause I went with the second one
Jonathon can you check the conversion on “smoked meat stabilizer”? My print out for 5lbs says 2 tablespoons/.4oz/5.5G. Not coming close to this numbers on my scale or doing the math from 100lb batch bag.
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Jonathon can you check the conversion on “smoked meat stabilizer”? My print out for 5lbs says 2 tablespoons/.4oz/5.5G. Not coming close to this numbers on my scale or doing the math from 100lb batch bag.
afterhours I’m coming closer to 12 grams
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afterhours 11.2 grams is correct. I changed it, from 5.5. Sorry about that, the volume measurement was correct but I just double checked all the additives and there was one or two more that I somehow converted incorrectly. It seems like on those I halved the weight on the 5 lb batches. Very sorry, and thanks for catching it!
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afterhours 11.2 grams is correct. I changed it, from 5.5. Sorry about that, the volume measurement was correct but I just double checked all the additives and there was one or two more that I somehow converted incorrectly. It seems like on those I halved the weight on the 5 lb batches. Very sorry, and thanks for catching it!
Jonathon awesome… thank you
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I cannot find the conversion for W Summer Sausage in the conversion chart. Unfortunately, I cannot do a 100lb batch at once and am wondering if you could provide the conversion for the seasoning and sure cure for a 5lb or 25lb batch
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ajw222 just divide by 4 and you have the 25 lb mix divide that by 5 and this will give you the amount for 5lb pretty easy on the calculator
fisherman43 For some unknown reason I way over simplified that. Thank you.
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ajw222 We made a decision to only breakdown the seasonings that were available in 25 lb units as 100 lb units are generally only used by commercial operators who are making large batches. I can revisit that decision if there is a need?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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ajw222 We made a decision to only breakdown the seasonings that were available in 25 lb units as 100 lb units are generally only used by commercial operators who are making large batches. I can revisit that decision if there is a need?
Jonathon it was just a thought !
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craigrice there have been a few posts here on the charts recently and we are always open to updating it to whatever will help the most people. That’s a chart we keep for just that reason, I mean it doesn’t help us promote or sell more seasoning so truly, our only goal with that is to help people and we are totally open to changing it…I just posted another thing on the last post I was responding to and I think next week Austin and I will sit down and see if we can reorganize things to improve the functionality of it!
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Is there a Conversion chart for seasoning like :
Salt, Black pepper, Onion Salt/power, Garlic Salt/Power, Cayenne, Paprika and other type season. -
RayStripling Those are all “season to taste” so we wouldn’t do that. Unless you are just asking for a volume to weight chart? That could be something we look at down the road if people think that would be something they would use?
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Yes Jonathon I would like to see a volume to weight chart. Just looking for a starting point.
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Okay, I will add that to the board for something to bring up. That would have to wait until after the busy season though as that would be fairly time consuming.
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Sounds good. Thank you…
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Sounds good. Thank you…
RayStripling said in Conversion charts:
Sounds good. Thank you… FYI: I have a Sausage recipe and would like to add some other seasonings to it like Garlic salt or power to it and don’t know how much to use.
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RayStripling said in Conversion charts:
Sounds good. Thank you… FYI: I have a Sausage recipe and would like to add some other seasonings to it like Garlic salt or power to it and don’t know how much to use.
RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.
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Thanks. Will start small before going big
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